Today, I’m going to feature one of the recipes that was developed for my book, From Harvest to Home, that ended up getting cut. If you’re looking for more recipes and entertaining ideas, make sure to grab a copy of the book today! You can find my book anywhere that books are sold. Pro-tip: if you want to get it from your local bookstore and they don’t have it in stock, you can ask them to order some copies for you!
If you want me to share more posts that didn’t make the final cut for the book, let me know in the comments below!
Thanksgiving Recipe Idea: Vegan Green Bean Casserole
Growing up, my family never served a Green Bean Casserole for Thanksgiving — our veggie of choice was collard greens. The first time I tried the dish was at a Friendsgiving dinner in college. And yes, it was the classic Campbell’s recipe with their signature Cream of Mushroom Soup. I didn’t think it was a bad dish, but I also never enjoyed it enough to make it at home.
I get the appeal of the classic Campbell’s recipe — it’s easy, pretty tasty, and holds up well during travel. For the November section of my book, I wanted to focus on creating original recipes that fit all of the criteria mentioned above. I also adore all things Mediterranean cuisine, so I loved the idea of swapping out the Cream of Mushroom soup and incorporating hummus.
I know this dish doesn’t photograph quite like the other recipes in my book (this is most likely the reason why it got cut!), but trust me — it tastes divine. It’s one of those dishes that your friends and family will grab seconds (or thirds!) of, and it also happens to be vegan, which makes it ideal if you’re trying to accommodate dietary restrictions.
If you’re headed to a Friendsgiving or a Thanksgiving dinner this year, and you’re in charge of bringing a veggie dish, this Vegan Green Bean Casserole surely will not disappoint.Print
A delicious, Mediterranean twist on the classic green bean casserole.
16 ounces (453 g) sliced mushrooms
3 sprigs fresh thyme
6 cloves garlic, smashed
5 tablespoons (74 mL) olive oil, divided
1 teaspoon kosher salt
2 teaspoons apple cider vinegar
2 shallots, peeled and thinly sliced
10 ounces (283 g) plan hummus
1 pound (453 g) fresh green beans, steamed
- Heat oven to 325°F with a rack positioned in upper third of the oven. Place mushrooms, thyme, and smashed garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt.
- Cook mushrooms for 30 minutes, then turn the heat up to 500°F and roast for an additional 5-8 minutes. Mushrooms should be crispy. Drizzle hot sheet pan with vinegar and stir the mushrooms around with wooden spoon. Set aside to cool slightly.
- In a small pan heat 3 tablespoons of oil over medium high heat.
- Fry shallots until brown and crispy, place on a paper towel lined plate and season with salt.
- Mound hummus in the center of a large platter and spread around with the back of spoon.
- Spoon mushrooms over the hummus, and place cooked green beans on top.
- Garnish with crispy shallots and a light drizzle of olive oil over the whole platter.
- Prep Time: 15 minutes
What are your plans for Thanksgiving this year? Let me know in the comments below!
Photos by Tom McGovern